I'm told marble is best for very thin pastry dough. I suppose stainless or aluminum is good too. Which one of these do you recommend? I'm confused.
12587
I mainly use this rolling pin for fondant, I did try to roll pie crust out once with this pin and I wasn't happy. For pie crust I personally prefer a wood rolling pin. After using this Norpro rolling pin for several months I have to say that I'm not impressed and will be looking into purchasing a different one soon.
12588
Marble is good for maintaining warm temp to roll out dough. Stainless also good but this pin is really heavy. I can use it but it's difficult to move rapidly when time and uneven shapes are issues. I think the light wooden French pins are probably the best. If you drop this pin on a tile floor or your foot you will really do some damage.
2237239
The dough would come out in a round form, and be more of a blob. There are tips that will work that are smaller round or even flat.
1662061
The gold is recommended for sweeter, richer doughs as I understand it. I have used both in all doughs with good results.
995341
I used to put a piece of parchment paper on top of and to the sides of regular bread dough in a Pullman pan, because I did not want to coat the sliding top with butter and flour (I didn't want butter leaking to the bottom of my oven) but completely lining a bread pan with parchment paper on the bottom and the sides looks like an awful hassle to me. My bread books say indeed that the sourdough starter should not come into contact with metal - but I guess it's alright when you're in the dough phase, that you can bake in a metal pan.
974611
Hi,I am in seach of a good countertop oven to use mostly for the rotisserie feature and for meat, pork and not chicken - most reviews focus on baking and chicken. Would you have any specific suggestions or just features/ qualities that I need to look for? I take it that convection would be big deal here. I see a lot of complaints about how flimsy the applicances look and the external heating... Any help will be appreciated, thanks!
1880209
I've used aluminum and tin. Both need to be hand washed and dryed. Glass doen't take as long to bake. I didn't like the strips. If the oven is the right temp I have not had any problems no matter what pan I use. I don't think you would have 2 use them on glass cause of the thickness of the dish and the lower temp. hope it helps.
2050593
I know the new answer is stainless. But I have used aluminum all my life and never had any problems. I know when I need another pan it will be aluminum.Lighter heats faster, cooks more uniformly. Aluminum would always be my choice.
4019
Cast aluminum. I have used a couple of times, cakes come out beautiful. The details on the lines are great. They are nice handles that make pulling pan out of the oven easy without getting into the cake. I use Pam with flour and have had no problem with sticking and cleans up very nicely. It would probably go in the dishwasher fine, but I often prefer to hand wash my better baking dishes and things.
1287316
Yes, it is excellent for Lefse making. Rolling the Lefse ball in the flour around the edges first before placing it in the center of pastry board to begin rolling it out worked very well for me. It lessened the chances of sticking to the board when rolling out the Lefse. Enjoy!!! I love my pastry board. It's exactly the right size, too.
659575
My personal experience with the french rolling pin, is that if I'm rolling out pastry or cookie dough, it appears to spread out easier and more evenly. The I find it lighter and more flexible than ordinary rolling pins, which tend to be bulky. I hope that helps. I love mine.
513990
I would recommend used a spoon or spatula for just dry ingredients. This is great for dry and liquid put together. Pancake mix, dough, cake mix, etc.
1499407
This flour is to fine and has a high protein count. It's good for pasta and pizza that's it really and more importantly very hot brick wood fired pizza ovens. It dos not brown in a standard oven so I could imagine that it will be the worst possible flour for flaky pie dough
1361598
I have the earlier incarnation, also plastic, and still alive and well after a few decades. It works very well for pastry dough- pie crusts and tart shells. Cookie and bread dough- I doubt it. You might very well damage it using it for something that heavy.
1326640
Aluminum. They work excellent! I did a few test runs only filling one or two until I figured out the amount of batter that worked best for my recipe. The doughnut holes were very good. I have 2 sets.
1694057
I would roll on counter top with flour... Depending on how wet your dough is, i suppose if you flour the stones you wil be okay
1489248
I am not sure what why a presumed lower gluten content has to do with suitability for yeast dough- it's the starch/carbohydrate content what yeast needs. Off course, lower gluten content makes it more difficult to work with it, but that's the case with full grain flour anyway. the problem with bread/ all purpose flour is that the bakery becomes very " bready" . The pastry flour is very fine and has a mild taste, far more suitable for cakes/pastry. I do not make specifically roti/naan but I do make yeast dough pizza and the whole pastry flour is just perfect for that.
778695
Place on stone. Maybe put flour or cornmeal under dough if you want. Don't have to.